Impostor al Pastor

1. Prepare Pineapple and Toast Chiles

Chop the skinned and cored pineapple into small cubes, saving half for the marinade and the other half for a fresh salsa later. Toast the guajillo chiles until puffed and lightly charred to enhance their flavor.

2. Simmer and Soften Chiles

Simmer the guajillo chiles and chiles de árbol in salted water for a few minutes, then let them sit in the hot water for about 15 minutes to soften.

3. Blend Marinade

Blend the softened chiles with chopped garlic, half of the onion, vinegar, a pinch of salt, cumin, coriander, cubed pineapple, and crushed red pepper flakes until smooth.

4. Marinate Pork

Season the pork shoulder with salt and freshly ground black pepper, then coat with the chile-pineapple paste. Marinate in the refrigerator for at least 1 hour.

5. Sear Pork

Heat the vegetable oil in a skillet over medium-high heat and sear the marinated pork for about 4 minutes on each side until browned.

6. Cook Pork to Crispiness

Chop the pork into small pieces and return them to the skillet. Cook until the edges become crispy.

7. Make Pineapple Salsa

Combine the remaining chopped pineapple with the other half of the chopped onion, cilantro, salt, pepper, and juice of a lime to make a fresh salsa.

8. Assemble and Serve

Serve the crispy pork on warm corn tortillas topped with radishes, tomatillos, cheese, hot sauce, sour cream, and fresh pineapple salsa. Garnish with extra cilantro and lime juice.